Neon Orange Vodka Sauce Pasta
Neon Orange Vodka Sauce Pasta
Ingredients
For the Garlic Confit
- 1 garlic, full head, peeled and thinly sliced
- 1/2 cup olive oil, enough to submerge garlic
For the Sauce Base
- 1 pat butter
- 1/2 cup pancetta, chopped
- 1/2 onion, medium, thinly sliced
- 2 tablespoons tomato paste, from a tube
- 1/2 cup vodka, such as Tito's
- 15 ounces crushed tomatoes, about half of a large can
- 3 spoonfuls hot Calabrian peppers in oil, from a jar
- 1 cup heavy cream
For the Pasta
- 12 ounces short pasta, such as rigatoni
- 1 tablespoon sugar, generous amount, for pasta water
- 3 pats butter, cold, for finishing
- 1/2 cup Parmesan cheese, grated, for finishing and garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Peel and thinly slice the full head of garlic. Place the sliced garlic in a small saucepan and cover completely with olive oil. Gently fry the garlic over low heat until it turns golden brown and crispy, about 15-20 minutes.
⏱️ 20 min
- 2
Strain the fried garlic and oil through a fine-mesh sieve into a heat-proof bowl. Reserve both the crispy garlic and the garlic-infused olive oil separately.
⏱️ 5 min
- 3
In a tall, narrow container suitable for an immersion blender, add several spoonfuls of hot Calabrian peppers in oil, about half of the reserved crispy fried garlic, and a few spoonfuls of the reserved garlic-infused olive oil. Blend this mixture with an immersion blender until it forms a smooth, reddish-orange paste.
⏱️ 5 min
- 4
Add a few spoonfuls of the reserved garlic-infused olive oil and one pat of butter to a large pan or skillet over medium heat. Add the chopped pancetta and cook until it is crispy, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
⏱️ 7 min
- 5
Add the thinly sliced onion to the pan with the pancetta fat. Sauté until the onion is softened and translucent, about 5 minutes. Add the remaining thinly sliced garlic and sauté briefly until fragrant, about 1 minute, being careful not to burn it.
⏱️ 6 min
- 6
Squeeze a generous amount of tomato paste into the pan and cook it down, stirring constantly, for about 1-2 minutes. Pour in the 1/2 cup of vodka. Carefully ignite the vodka with a kitchen torch or by tilting the pan to flambé, allowing the alcohol to burn off. Stir until the flames subside.
⏱️ 3 min
- 7
Pour in the 15 ounces of crushed tomatoes. Add the previously blended garlic-pepper-oil paste (from step 3) to the pan. Stir thoroughly to combine all ingredients.
⏱️ 3 min
- 8
Pour in the 1 cup of heavy cream. Stir continuously until the sauce is well combined and transforms into a vibrant 'neon orange' color.
⏱️ 3 min
- 9
Carefully pour the entire sauce mixture through a fine-mesh sieve into a clean bowl. Use a spatula to press down on the solids in the sieve, extracting as much liquid and flavor as possible to achieve a smooth, silky sauce. Discard the strained solids.
⏱️ 5 min
- 10
Bring a large pot of water to a rolling boil. Add a generous amount of sugar to the boiling water. Add the 12 ounces of short pasta and cook according to package instructions until it is al dente, typically 8-10 minutes.
⏱️ 10 min
- 11
Transfer the strained vodka sauce back to the large pan or skillet. Using a spider or slotted spoon, transfer the cooked pasta directly from the boiling water into the sauce in the pan.
⏱️ 2 min
- 12
Add the reserved crispy pancetta to the pasta and sauce. Add the 2-3 pats of cold butter. Add a splash of the starchy pasta cooking water. Toss everything vigorously until the pasta is evenly coated, and the sauce is glossy and emulsified.
⏱️ 3 min
- 13
Serve the vodka sauce pasta immediately. Grate fresh Parmesan cheese generously over each serving and garnish with fresh parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Neon Orange Vodka Sauce Pasta
For the Garlic Confit
- 1 garlic, full head, peeled and thinly sliced
- 1/2 cup olive oil, enough to submerge garlic
For the Sauce Base
- 1 pat butter
- 1/2 cup pancetta, chopped
- 1/2 onion, medium, thinly sliced
- 2 tablespoons tomato paste, from a tube
- 1/2 cup vodka, such as Tito's
- 15 ounces crushed tomatoes, about half of a large can
- 3 spoonfuls hot Calabrian peppers in oil, from a jar
- 1 cup heavy cream
For the Pasta
- 12 ounces short pasta, such as rigatoni
- 1 tablespoon sugar, generous amount, for pasta water
- 3 pats butter, cold, for finishing
- 1/2 cup Parmesan cheese, grated, for finishing and garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Peel and thinly slice the full head of garlic. Place the sliced garlic in a small saucepan and cover completely with olive oil. Gently fry the garlic over low heat until it turns golden brown and crispy, about 15-20 minutes.
⏱️ 20 min - 2
Strain the fried garlic and oil through a fine-mesh sieve into a heat-proof bowl. Reserve both the crispy garlic and the garlic-infused olive oil separately.
⏱️ 5 min - 3
In a tall, narrow container suitable for an immersion blender, add several spoonfuls of hot Calabrian peppers in oil, about half of the reserved crispy fried garlic, and a few spoonfuls of the reserved garlic-infused olive oil. Blend this mixture with an immersion blender until it forms a smooth, reddish-orange paste.
⏱️ 5 min - 4
Add a few spoonfuls of the reserved garlic-infused olive oil and one pat of butter to a large pan or skillet over medium heat. Add the chopped pancetta and cook until it is crispy, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
⏱️ 7 min - 5
Add the thinly sliced onion to the pan with the pancetta fat. Sauté until the onion is softened and translucent, about 5 minutes. Add the remaining thinly sliced garlic and sauté briefly until fragrant, about 1 minute, being careful not to burn it.
⏱️ 6 min - 6
Squeeze a generous amount of tomato paste into the pan and cook it down, stirring constantly, for about 1-2 minutes. Pour in the 1/2 cup of vodka. Carefully ignite the vodka with a kitchen torch or by tilting the pan to flambé, allowing the alcohol to burn off. Stir until the flames subside.
⏱️ 3 min - 7
Pour in the 15 ounces of crushed tomatoes. Add the previously blended garlic-pepper-oil paste (from step 3) to the pan. Stir thoroughly to combine all ingredients.
⏱️ 3 min - 8
Pour in the 1 cup of heavy cream. Stir continuously until the sauce is well combined and transforms into a vibrant 'neon orange' color.
⏱️ 3 min - 9
Carefully pour the entire sauce mixture through a fine-mesh sieve into a clean bowl. Use a spatula to press down on the solids in the sieve, extracting as much liquid and flavor as possible to achieve a smooth, silky sauce. Discard the strained solids.
⏱️ 5 min - 10
Bring a large pot of water to a rolling boil. Add a generous amount of sugar to the boiling water. Add the 12 ounces of short pasta and cook according to package instructions until it is al dente, typically 8-10 minutes.
⏱️ 10 min - 11
Transfer the strained vodka sauce back to the large pan or skillet. Using a spider or slotted spoon, transfer the cooked pasta directly from the boiling water into the sauce in the pan.
⏱️ 2 min - 12
Add the reserved crispy pancetta to the pasta and sauce. Add the 2-3 pats of cold butter. Add a splash of the starchy pasta cooking water. Toss everything vigorously until the pasta is evenly coated, and the sauce is glossy and emulsified.
⏱️ 3 min - 13
Serve the vodka sauce pasta immediately. Grate fresh Parmesan cheese generously over each serving and garnish with fresh parsley.
⏱️ 2 min